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Blueberry Maple Pie

By
Samuel
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0
A Blueberry Maple Pie with leave lattice pie crust work on top.

Blueberries can be canned or frozen during summer, and used in the fall as a reminder of summer time. Its traditional appeal makes it a hit at every table it appears on.

What is the History of the Blueberry Pie in America?

Blueberry pie holds a cherished place in American culinary history, rooted in both Indigenous food traditions and early colonial cooking. Long before settlers arrived, Native peoples of North America gathered wild blueberries, using them fresh or dried in dishes like pemmican. These berries, prized for their deep flavor and nutrition, later found their way into European-style baking when colonists adapted familiar pie-making techniques to local ingredients.

By the 18th and 19th centuries, blueberry pie became a regional favorite in New England, where wild blueberries thrived in rocky, acidic soils. Recipes began appearing in cookbooks, often alongside other berry pies like raspberry and currant. The development of commercial canning and the rise of cultivated blueberries in the early 20th century helped the dessert spread nationally. Blueberry pie’s convenience, color, and tangy-sweet balance made it a summertime staple.

Today, blueberry pie is more than a dessert—it’s a symbol of seasonal abundance and American identity. In fact, it is the official state dessert of Maine, where wild blueberries still flourish. With its buttery crust and jewel-toned filling, blueberry pie connects the country’s agricultural heritage with timeless comfort food traditions, remaining as beloved on modern tables as it was centuries ago.

Chef Selina Progar shows us how to make her own Blueberry Pie recipe. Her addition of maple syrup to the filling recalls the berry’s New England roots while also adding the perfect dose of sweetness. Be sure to grab her homemade pie crust recipe to complete your masterpiece.

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A Blueberry Maple Pie with leave lattice pie crust work on top.

Blueberry Maple Pie

  • Author: Selina Progar
Print Recipe

Description

A sweeter blueberry pie.

Ingredients

Scale
  • Homemade Pie Crust
  • ¼ cup of flour
  • 2 tsp lemon juice
  • ½ tsp cinnamon
  • ½ pure maple syrup
  • ½ tbsp maple extract
  • Pinch of salt
  • 5 cups blueberries, fresh, frozen, or preserved

Instructions

  1. Mix together flour, lemon juice, cinnamon, maple syrup, maple extract, and salt in a large bowl.
  2. Fold in blueberries. Set aside until pie dough is ready.
  3. Bake at 375 degrees until the crust is golden and the blueberries are bubbling.

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Story by Selina Progar
Photography and Styling by BurkleHagen

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Traditional Biscochitos

By
Kylie Thomas
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0
A group of traditional Biscochitos on a brown table surrounded by cinnamon sticks, sugar, and anise seeds.

The biscochito, that spicy, anise-flavored cookie brought to New Mexico by the early Spaniards, is center stage at just about every celebration in the state from wedding receptions to baptisms, and especially during the holiday season.  

Similar to shortbread or butter cookies, biscochitos have their own unique flavor, thanks to crushed anise seeds and hints of orange and cinnamon.  

The History of Biscochitos and New Mexico 

It’s no wonder that in 1979, New Mexico made the biscochito its official state cookie, making New Mexico the first state to have an official state cookie. Clearly, New Mexico has its priorities straight, recognizing these cinnamon sugar-topped treats that practically melt in your mouth.  

Yes, you can find biscochitos for sale in grocery stores and bakeries but ask any local and they’ll tell you the cookies are easy to make. If you’re lucky, they’ll even share their family recipe, often passed down from their grandmother or favorite tia (auntie). 

The secret tip, and don’t try to get around it, is LARD! You can substitute butter but they just won’t taste the same. For an authentic New Mexico biscochito, lard is key. (You’ll find it in the baking aisle, near the cooking oils and shortening.)  

Dealing with the Dough

Biscochito dough is not like many other cookie dough. It’s more like pie crust dough. After mixing all the ingredients together, you will have a crumbly mixture. Dig in with your hands, working the dough into a ball, and keep at it until you have all the loose dough and flour pieces incorporated. 

Refrigerate the dough, then separate into three balls, and roll out on a lightly floured surface. If it still feels crumbly, work the dough a little more. The lard requires kneading. It will be worth it. You’ll see!  

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A group of traditional Biscochitos on a brown table surrounded by cinnamon sticks, sugar, and anise seeds.

Traditional Biscochitos

  • Author: Cyndy Tanner
  • Yield: 3 Dozen 1x
Print Recipe

Description

Try making this New Mexico state cookie at home!

Ingredients

Scale
  • 3 cups all-purpose flour 
  • 1 1/2 tsp baking powder 
  • 1/2 tsp salt 
  • 3 tsp crushed anise seed 
  • Zest of one orange 
  • 1 1/4 cups lard 
  • 3/4 cups sugar 
  • 1 large egg 
  • 1 tsp pure vanilla extract 
  • 1 cup sugar 
  • 2 tsp ground cinnamon 

Instructions

  1. In a medium bowl, sift together flour, baking powder, and salt. Whisk in the crushed anise and orange zest. 
  2. In a separate large bowl, combine the sugar and lard. Using an electric mixer, beat the lard and sugar until light and fluffy, about 3 minutes. Add the egg and vanilla and beat to combine.  
  3. Gradually beat in the flour mixture and stop as soon as mixture is combined. The dough will be crumbly and resemble pie crust dough. 
  4. Using your hands, work the dough into a ball, like you would when making a pie crust, incorporating all the loose pieces of flour mixture. Wrap in plastic and refrigerate the dough for 30 minutes. 
  5. Preheat oven to 350 degrees. Line baking sheet with parchment paper. In a small bowl, combine the sugar and cinnamon for the topping. 
  6. Take the chilled dough and separate it into three balls, roughly the same size. Take one dough ball at a time and work it into your hands, kneading it until it is soft and smooth. If it feels crumbly when you try to roll it out, just knead it a little more until it comes together – the lard needs a little extra help. On a lightly floured surface, roll out the dough to 1/4 inch thickness.
  7. Cut out cookies using a circle or star shaped cutter. 
  8. Place cookies on a lined baking sheet and bake until just barely golden and set, about 10 to 12 minutes (be careful not to overcook!). Let cookies cool for 10 minutes on the pan (they will crumble if you take them off any sooner). While they are on the pan, sprinkle them with some of the cinnamon and sugar mixture. When they’ve cooled for 10 minutes, you can then carefully dunk them into the sugar mixture, place on cookie rack until completely cooled.  

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Story by Cyndy Tanner / Photography by Tira Howard

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Campari Olive Oil Cake

By
Kylie Thomas
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0
A Campari Olive Oil Cake sits on a glass platter as a person sprinkles powdered sugar in a heart shape over top.

This Campari Olive Oil Cake is inspired by a recipe from Melissa Clark (one of our food heroes!) which we found online at The New York Times. We use a combination of blood oranges, grapefruit and lime for our citrus hit but feel free to mix and match. Steeping a bay leaf in the milk adds herbal and slightly floral notes to the cake.   

Tips for Using Alcohol in Baking

Alcohol can add depth and complexity to baked goods, enhancing both flavor and texture. When using alcohol in baking, it’s important to choose the right type for your recipe. For example, strong spirits like rum or whiskey can add a bold flavor, while lighter alcohols like brandy or orange liqueur can provide a more subtle note. In this case, we use Campari for its touch of citrus and its bitter flavor. Keep in mind that alcohol evaporates during baking, so you may need to add slightly more than the recipe calls for to achieve the desired flavor. Lastly, you want to consider the alcohol content when choosing a recipe, as higher alcohol content can affect the texture and moisture of your baked goods.

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A Campari Olive Oil Cake sits on a glass platter as a person sprinkles powdered sugar in a heart shape over top.

Campari Olive Oil Cake

  • Author: Julia Platt Leonard, Adapted from Melissa Clark
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Description

We’re sure you’ve had Campari in your drinks but what about your cake?

Ingredients

Scale
  • 1⁄4 cup unsalted butter (1⁄2 stick), melted, plus more for greasing the pan. 
  • 2 cups all-purpose flour 
  • 1 2⁄3 cup granulated sugar 
  • 1 tsp fine sea salt 
  • 1 tsp baking powder 
  • 1⁄2 tsp baking soda 
  • 2⁄3 cup whole milk 
  • 1 bay leaf 
  • 2⁄3 cup mild olive oil 
  • 3 large eggs 
  • 1⁄3 cup Campari 
  • 1 tbsp grated grapefruit zest 
  • 1 tbsp grated blood orange zest 
  • 1 tsp grated lime zest 
  • 1⁄4 cup fresh grapefruit juice 
  • 2 tbsp fresh blood orange juice 
  • 1 tbsp fresh lime juice 
  • Whipped crème fraiche, whipped cream or powdered sugar, to finish 

Instructions

  1. Preheat oven to 350 degrees. 
  2. Trace a 9-inch springform pan on parchment paper and cut out the circle. Grease the pan and line the bottom with the parchment paper circle.  
  3. In a small saucepan, gently warm the milk with the bay leaf. Remove from the heat, allow to cool, then remove the bay leaf.  
  4. In a medium bowl, whisk the flour, sugar, salt, baking powder and baking soda. Set aside. 
  5. In a large bowl, whisk together the melted butter, milk, oil, eggs, Campari, citrus zests, and citrus juices. Gently fold in the dry ingredients a third at a time, then place the batter into the prepared pan. 
  6. Bake for 45 minutes to an hour. The top should be golden and a bamboo skewer, when inserted, should come out clean. 
  7. Place the cake on a wire rack and allow to cool completely before removing. Gently run a knife along the edges to loosen the sides. Place a large chopping board over the top, invert it to release the cake. Turn the cake over and place on a serving plate.  
  8. Serve with whipped crème fraiche, whipped cream or simply decorate with a light dusting of powdered sugar.  

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Recipe by Julia Platt Leonard, Adapted from Melissa Clark
Photography by Tira Howard

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Pomegranate Prosecco Cocktail

By
webpubpro
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0
A person pours prosecco on top of a pomegranate cocktail in two tall glasses.

A hit of Campari gives this Christmas-y Pomegranate Prosecco Cocktail a welcome red hue and a hint of bitterness that cuts through the creaminess of the prosecco. Jazz it up with pomegranate seeds and you’ll be ready to toast the holiday season in style. Adjust the quantities based on the size of your champagne flute but think roughly 2 parts prosecco to one part Campari.  

Substitutes for Prosecco in our Pomegranate Prosecco Cocktail

If you’re looking for a substitute for prosecco in our Pomegranate Prosecco Cocktail, there are other bubbly options to use and enhance the flavor. Try using champagne and sparkling wine as direct replacements with a slightly acidic taste. Crémant, a French sparkling wine, is a more affordable option with a similar profile. Cava, from Spain, has citrusy notes and a dry finish. There are even Prosecco-style sparkling wines produced by various wineries that can also be used as substitutes. The end product is truly up to what your palate prefers.

A person pours prosecco into a Pomegranate cocktail.

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A person pours prosecco on top of a pomegranate cocktail in two tall glasses.

Pomegranate Prosecco Cocktail

  • Author: Bob Brady
  • Yield: 1 1x
Print Recipe

Description

Get into the holiday spirit with this joyfully red and delicious cocktail.

Ingredients

Scale
  • 1 tbsp pomegranate seeds 
  • 4 oz prosecco 
  • 2 oz Campari 

Instructions

  1. Place the pomegranate seeds in a champagne flute.  
  2. Top with the prosecco and finish with the Campari. 

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Share a photo and tag us — we can't wait to see what you've made!

Recipe by Bob Brady / Story by Cyndy Tanner / Photography by Tira Howard

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Van Helsing Takes Manhattan, A Bourbon Cocktail

By
webpubpro
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0
A bourbon cocktail with vampire teeth and garlic beside it

This bourbon cocktail brings you a classic a Manhattan with a Halloween twist. We’ve used Wigle Whiskey’s Vampire Bourbon, but feel free to substitute with any red corn bourbon of your choice. One of these bourbon cocktails a day keeps the vampires away thanks to garlic simple syrup and garlic garnish. It might not be a good idea to invite your friends Dracula, Edward Cullen, and Lestat over for a drink when you’re serving this. That party won’t end well. Maybe let the vampires at your party sip on one of our other Halloween cocktails. 

Tips for Making a Bourbon Cocktail 

It’s important to make sure that your flavors are balanced when you’re doing a mixology project with bourbon. This is why we’ve used sweet vermouth and simple syrup here. The strong, smoky taste of bourbon often needs something else to balance it out. This recipe asks for stirring, but it’s also important to know when to shake and when to stir. Shake cocktails that include juice or cream, and stir those that are spirit-forward, like this one.

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A bourbon cocktail with vampire teeth and garlic beside it

Van Helsing Takes Manhattan

  • Author: Zack Durkin
Print Recipe

Description

A cocktail fit for a creature of the night.

Ingredients

Scale

For the Cocktail

  • 2 oz Wigle Whiskey Vampire Bourbon*
  • 1 oz Sweet Vermouth
  • .5 oz garlic simple syrup
  • Garlic clove to garnish

For the Garlic Simple Syrup

  • 4 – 5 medium cloves of garlic
  • 1 cup sugar
  • 1 cup water

Instructions

For the Cocktail

  1. Pour all liquid ingredients into a mixing glass and add ice
  2. Stir for about 30 seconds
  3. Strain into your favorite stemmed glassware
  4. Garnish with garlic clove
  5. Enjoy

For the Simple Syrup

  1. Bring one cup of water to a boil
  2. Quarter garlic cloves and ad to the boiling water
  3. Cook over medium-high heat for 5 minutes
  4. Remove from heat and let cool for 2 minutes
  5. Add sugar and stir until dissolved
  6. Allow garlic to macerate for 30 minutes
  7. Once cooled, pour syrup through a mesh strainer into a storage container and store for up to 2 weeks in refrigerator

Notes

*Vampire Bourbon can be substituted for another red corn bourbon. High rye bourbons can be used as well. Both red corn and rye add spicy notes to the bourbon. This profile emulates the rye traditionally used in a Manhattan.

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Recipe by Zack Durkin / Photography by Dave Bryce

7 Simple Ways to Use Halloween Candy in Baked Goods

By
Jordan Snowden
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0
Halloween Candy Bark in various colors with halloween cnady baked in on top.

Have you tried baking as a way to indulge in Halloween candy? With store aisles brimming with Halloween candy, the temptation to rip into one of those colorfully wrapped sugary treats is at an all-time high. Why not treat yourself, and enjoy the sweets in a grown-up capacity? Give those bite-sized bars an easy and delicious upgrade by turning them into brownies, cookies, and cakes. We can’t guarantee the following Halloween candy baked goods will be any lower in sugar content, but they’re definitely high in fun.

7 Simple and Creative Ways to Use Halloween Candy in the Kitchen

Rum Pecan Candy Corn Blondies

Rum Pecan Candy Corn Blondies, three slices sit on three separate green plates. halloween candy

Because sugar and corn syrup are not really flavor profiles anyone brags about anymore, we worked up this blondie recipe with a key ingredient: spiced rum. It elevates the recipe’s components into something brag-worthy indeed. Try it: you’ll like it. Also… a sugar high is likely to ensue. Put some Pink Floyd on the Sonos and let it wash over you.

Peanut Butter Cup Banana Bread

A partially sliced loaf of peanut butter cup banana bread on a brown and white floral plate with a small bowl of whipped butter and a little dish of wrapped Reese's peanut butter cups.

Reese’s are a crowd favorite for Halloween. While it may be hard to find some of them leftover after the holiday, our Peanut Butter Cup Banana Bread is the perfect accompaniment if you do. Soft bites of chocolate and peanut butter combine with moist crumbles of banana bread. Talk about a treat that Elvis would enjoy due to his love for peanut butter and banana.

Fudgy Peppermint Patty Brownies

An aerial shot of four black plates, each with a piece of Fudgy Peppermint Patty Brownies sitting on them. Fudgy Peppermint Patty Brownies recipe

This Halloween candy baked goods recipe is as simple as can be. The only trick is to pour only half the batter into the pan before adding chopped peppermint patties, and then covering them with the other half. Placing whole patties on top about 8 minutes before baking is complete gives just enough time for gentle melting and the gorgeous appearance of a bit of creamy mint.

Monster Rice Krispy Treats

A set of monster rice krispy treat Halloween dessert cookies with candy eyes and candy corn on them

Let your little one’s creativity run wild with these circular Monster Rice Krispy Treats. Your child can help make this recipe from start to finish due to its simple instructions and ingredients. After the treats are baked, use different halloween candies to create your custom monster face such as candy corn and eyes.

Halloween Candy Bark

Halloween Candy Bark

The kids will have a spooky good time in the kitchen helping you create this ghoulish Halloween candy bark recipe. With all the different Trick or Treat goodies and spooky colors, this snack is equally delicious and fun.

Easy Twix Cold Cake (No Bake)

An aerial view of a candy cake with two pieces cut out and put on brown plates

Cookie and caramel create the best no bake dessert. Our Easy Twix Cold Cake contains a Twix-like filling and actual candy bars chopped up on top. It’s sure to satisfy any sweet tooth, even those left after munching on a vat of Halloween candy.

Rum Buttermilk Butterfinger Cake

Three peices of Rum Buttermilk Butterfinger Cake sit on three separate plates. halloween candy

No matter your stance on Halloween candy, this Buttermilk Cake with Rum Buttermilk Frosting transcends any no-sugar illusions you might be harboring. It is delicious and homey, even as it tickles the taste buds in intriguing ways. Who knew that buttermilk and spiced rum could combine in such a delightful way?

Story by Jordan Snowden

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From Vision to Reality: How a Decor Specialist Can Bring Your Dream Space to Life

By
staff-author
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0
An interior with a long staircase and a couch on the left side and modern decor.

Creating a beautifully designed space is often more challenging than it seems. Whether it’s transforming a new home, upgrading an office, or revitalizing a retail store, turning a design vision into reality requires more than just an eye for style. This is where a decor specialist becomes invaluable. A decor specialist doesn’t simply design a room; they curate an experience, transforming spaces by blending creativity with technical know-how to bring your dream to life.

How a Decor Specialist Can Turn Your Ideas Into a Stunning Reality

Understanding Your Vision

The first step for any decor specialist is to understand your needs, desires, and aesthetic preferences. This process often begins with a consultation where they learn about your lifestyle, the purpose of the space, and how you want to feel when you enter the room. Do you want a space that feels relaxing, energizing, or inspiring? Are you drawn to a minimalist aesthetic, or do you prefer bold colors and eclectic elements?

With this understanding, the decor specialist can start to build a clear picture of your vision. They will create mood boards, sketches, or digital renderings to give you an idea of what your dream space could look like, offering you the chance to provide input and make adjustments along the way.

Access to a Network of Resources

Another significant advantage of working with a decor specialist is their access to a wide range of resources that may not be available to the average homeowner. From exclusive furniture and fabric suppliers to trusted contractors and artisans, they can source high-quality materials that align with your vision and budget.

A professional decor specialist also stays up-to-date with the latest design trends and innovations, ensuring that your space will feel both timeless and contemporary. This access to industry professionals and materials can make a substantial difference in the final look and feel of your space.

Managing the Project from Start to Finish

One of the greatest benefits of hiring a decor specialist is that they manage the entire project, from the initial concept to the final reveal. This includes overseeing the logistics, handling any unforeseen challenges, coordinating with contractors, and ensuring that deadlines are met. Their role as a project manager ensures that you don’t have to worry about the details, allowing you to enjoy the design process and the final result.

This level of organization and expertise is invaluable, especially when it comes to managing multiple aspects of a project at once. With a decor specialist on board, you can rest assured that your dream space will be executed flawlessly, with minimal stress on your part.

Don’t Forget Personal Liability Insurance

While the creative aspects of design are exciting, it’s important not to overlook practical matters when transforming your space. One critical consideration is to make sure you have personal liability insurance. This insurance can protect you financially if an accident occurs during the renovation or design process. For example, if a contractor or worker is injured on your property, personal liability insurance can help cover medical expenses or legal fees.

Even after the project is complete, this type of insurance provides ongoing protection in case a guest or visitor is injured while in your newly designed space. It’s a small but crucial step to safeguard your home and investment, providing peace of mind as you embark on your design journey.

Expertise in Space Planning

One of the greatest challenges in interior design is optimizing the use of space. It’s easy to be inspired by images on Pinterest or Instagram, but what works in one space might not translate to another. A decor specialist knows how to evaluate your specific space and recommend furniture arrangements, lighting options, and decor elements that fit seamlessly into your home or office.

With their experience, they can foresee potential issues and create solutions that maximize the beauty and functionality of your environment. For example, they can help you avoid common mistakes like choosing furniture that is too large or small for a room, or lighting that doesn’t complement the natural light of the space.

Attention to Detail and Personalization

What sets a professionally designed space apart is the attention to detail. A decor specialist is skilled at incorporating subtle touches that reflect your personal style, whether it’s custom-made furniture, curated artwork, or a carefully chosen color palette that ties the room together.

This level of personalization ensures that your space feels unique and tailored to your tastes, rather than a replication of mass-produced trends. Every corner, piece of furniture, and decorative item is carefully chosen to harmonize with your vision, creating a cohesive and inviting environment.

Final Thoughts

A decor specialist serves as a bridge between your vision and reality. They bring together creativity, technical skill, industry knowledge, and project management to ensure that your dream space comes to life seamlessly. With their expertise, what might seem like a distant vision can become a tangible, well-executed reality—one that will leave a lasting impression for years to come.

If you’re looking to transform your space into something truly special, partnering with a decor specialist is the key to turning your dreams into a beautiful and functional reality.

Photo Courtesy of Rhema Kallianpur

 

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Chef Joey Hilty’s Fall Dinner Menu

By
Jordan Snowden
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0
An aerial view of a fall dinner menu spread featuring bread, meats, tomatoes, a fresh salad sprinkled with cheese, and more.

Joey Hilty, co-owner of fine dining restaurant The Vandal, describes his recipe development process as “very millennial. I grew up with everything at my fingertips, whether it be the internet or all of the cookbooks that exist up to this point. What I usually do is try to taste the idealized version of the dish I’m trying to create.” That said, we’d call this an ideal fall dinner menu spread for fall — beautifully seasonal, comforting, and full of classic flavors.

Start with a curated collection of antipasti for the table, says Hilty, who views those little plates of goodies as essential to creating a communal feeling. “Trying new things, experiencing a sensory sort of thing together, is what keeps all of us coming back for more.”

Chef Joey Hilty at The Vandal restaurant in Pittsburgh portrait

The focal point of the meal is roasted lamb shoulder balanced with a sweet and sharp Mostarda Mantovana, an Italian take on quince chutney. On the side, creamy and crispy rösti potatoes, bejeweled with trout roe, crème fraîche, and sprinkles of chives and dill. Serve a simple salad of greens with Hilty’s sherry vinaigrette — and a delicious depth of flavor comes together with a snap.

For dessert, Joey recommends his horchata-inspired rice pudding, topped with candied bites of tender pumpkin. “It’s sweet, salty, and earthy all at the same time,” he says.

Chef Joey Hilty’s Fall Dinner Menu

Sherry Vinaigrette

A lush salad green and purple in color sits on a table surrounded by tomatoes, bread, and meat. Easy Vinaigrette Recipe

Sherry vinegar gives your salad a refreshing depth of flavor you might not usually find in home salad making. Making vinaigrette at home can be easy and fun. It’s a welcome addition to your midday lunch or as a side with your dinner

Potato Rösti with Smoked Trout Roe

A colorful Potato Rösti with smoked trout roe, crème fraîche, and dill is artfully arranged on a brown plate. Surrounding the plate are small bowls of the garnishes: Crème fraîche, Chopped dill. Chopped chives, and Trout roe. Potato Rösti recipe

This Swiss-inspired dish is hearty, with the addition of trout roe for extra flavor. The thin radish slices and speckling of roe make for a beautiful presentation at the table. This is a very similar dish to a latke, so it works for winter holidays too!

Braised Lamb with Quince Mostarda

Braised lamb sits in a cast iron skillet topped with Mostarda Mantovana

Quinces are one of Hilty’s favorite fruit, an underrated addition to savory cooking. It’s perfect for autumn, with those warm, vanilla floral flavors we associate with the changing seasons.

Rice Pudding with Candied Pumpkin and Caramel

Rice Pudding with Candied Pumpkin and Caramel sits in an orange and brown bowl. Bowls of candied pumpkin, and caramel sit below the pudding. Rice Pudding recipe

This is a classic from Chef Hilty’s kitchen. He calls it “sweet, salty, and earthy all at the same time.” It’s inspired by the

Recommended Wine Pairings from Alexandra Cherniavsky

“With Joey’s salad with sherry vinaigrette, Sauvignon Blanc’s acidity flirts with the dressing’s tangy bite.

Alongside the lamb shoulder and rösti potatoes, Carmine’s dark fruit and body round out the complex flavors.

A dessert-style Riesling will join the caramel and pumpkin in a sweet ending to a wonderful fall dinner menu.”

Story Nicole Barley / Photography Dave Bryce / Styling by Keith Recker / Wine Pairings by Alexandra Cherniavsky for PA Wines / Dinnerware by East Fork Pottery and Steelite

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Braised Lamb with Mostarda Mantovana

By
Jordan Snowden
-
0
Braised lamb sits in a cast iron skillet topped with Mostarda Mantovana

Braised lamb is given notes of autumn when adorned and balanced with a sweet and sharp homemade mostarda Mantovana, an Italian take on quince chutney. Quinces are one of Pittsburgh Chef Joey Hilty’s favorite things about the fall, and this recipe makes use of all of their best qualities.

Tips for Making Mostarda Mantovana

While the quinces are a bit more time-intensive than other fruits, the floral, vanilla-like flavor is well worth it. You can use the below mostarda recipe the same way you would chutney. If you’re feeling ambitious, make a larger batch when quince is in season, and you can use it year-round. Mostarda Mantovana is not for the faint of heart. It does require multi-day maceration, and we’ve called for mustard oil, which due to its illegality in the US, you may have to get, shall we say…creative with making it. What you’re doing is letting the fruit sit in the syrup to maximize the flavor. Be patient and make sure you’ve done every step with care, from the peeling to the proportions syrup, because with making Mostarda Mantovana you’re in it for the long haul.

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Braised lamb sits in a cast iron skillet topped with Mostarda Mantovana

Braised Lamb with Mostarda Mantovana

  • Author: Joey Hilty
Print Recipe

Description

Braising lamb just makes it so much better.

Ingredients

Scale
  • 1/4 cup kosher salt
  • 2 tbsp sugar
  • 1 tsp fennel seeds
  • 1 tsp black peppercorns
  • 1 tsp allspice berries
  • 2 cinnamon sticks
  • 2 star anise pods
  • 1 bone-in square-cut lamb shoulder (about 5 lb)
  • 1/2 cup maple syrup
  • 1 head garlic, halved crosswise

For the Mostarda Mantovani:

  • 1 lb quinces (approx 450 g), peeled, cored and thinly sliced
  • 1 cup sugar (approx 225g)
  • 8 to 10 drops of mustard oil, depending how strong you prefer the mustard flavor. Since mustard oil is illegal in the United States, you might consider sautéing mustard seeds in ghee and adding some drops of this to the recipe. The flavor is not the same, but it brings notes of mustard to the final result.

Instructions

  1. Combine the salt with the sugar, fennel seeds, peppercorns, allspice, cinnamon, and star anise with about 2 quarts of water in a large pot. Bring to a rapid boil, stirring to dissolve the salt. Remove from the heat and allow the brine to cool completely.
  2. Put the lamb shoulder in a large (6- to 8-qt) container and pour the brine over the lamb. (Ideally, the lamb shoulder should be submerged, so weigh it with two plates. But if that’s impractical, cover the lamb with a clean cloth that’s saturated in the brine.) Refrigerate the lamb shoulder in the brine overnight or up to 48 hours.
  3. Preheat the oven to 475 degrees. Place a rack on a baking sheet. Drain the lamb and pat dry. Put the lamb on the rack and roast until well browned on the exterior, about 30 minutes. (Or sear the lamb over a medium-hot grill for 15 minutes until well browned on all sides and nicely charred in places.) Lower the oven to 300 degrees.
  4. Transfer the lamb shoulder to a large roasting pan. Mix the maple syrup with 8 cups water in a bowl and add to the pan. (The liquid should come about halfway up the shoulder; add water if needed.)
  5. Braise in the oven until the lamb shreds easily with a fork and the chickpeas are tender, about 5 hours. Let the lamb cool in its braising liquid in the refrigerator overnight.
  6. The next day, preheat the oven to 475 degrees. Add garlic to the pan with the lamb. Roast the lamb, uncovered, spooning the braising liquid over the lamb every 5 minutes, until the lamb is hot through and glazed with the liquid, about 30 minutes.
  7. Dress the braised lamb with your homemade Mostarda Mantovani for a delectable fall feast.

For the Mostarda Mantovani:

  1. Day 1: In a pot, mix the quince slices with sugar and let macerate for 24 hours.
  2. Day 2: Remove fruit sliced from the syrup. On low heat bring the syrup to boil and cook for 10 minutes. Add sliced fruit to the syrup and let macerate for another 24 hours.
  3. Day 3: Repeat the process again.
  4. Day 4: Bring fruit together with syrup to a boil and cook for a few minutes until lightly caramelized. Let cool completely. Add mustard oil and stir (*but since mustard oil is banned in the US, EU, and Canada, simmer 1/4 cup of white wine with 2 oz of mustard powder and dissolve). Pour onto the cooked fruit mixture.
  5. Notes: If you don’t have quince, use slightly sour green apples for the Mostarda Mantovana. Weigh the fruit for the recipe after peeling, coring, and slicing.

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Recipes by Joey Hilty, The Vandal
Photography Dave Bryce
Styling Keith Recker

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Potato Rösti

By
Jordan Snowden
-
0
A colorful Potato Rösti with smoked trout roe, crème fraîche, and dill is artfully arranged on a brown plate. Surrounding the plate are small bowls of the garnishes: Crème fraîche, Chopped dill. Chopped chives, and Trout roe. Potato Rösti recipe

An absolute must-have for breakfast on weekends or as a simple and delicious side, Joey Hilty of Pittsburgh’s The Vandal elevates a traditional Potato Rösti by bejeweling the crispy dish with trout roe, crème fraîche, and sprinkles of chives and dill.

What is Rösti? 

This dish comes from the central European cuisine, where you need robust flavors and filling dishes to combat the cold winters. You’ll find it at Swiss tables high in the mountains, from chalets to small Alpine villages, though it originated as a breakfast dish in the Alpine city of Bern. The secret to a good potato rösti is not in the potatoes themselves, but in the use of clarified butter for extra flavor, and patient cooking to achieve crispiness.

Print
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A colorful Potato Rösti with smoked trout roe, crème fraîche, and dill is artfully arranged on a brown plate. Surrounding the plate are small bowls of the garnishes: Crème fraîche, Chopped dill. Chopped chives, and Trout roe. Potato Rösti recipe

Potato Rösti

  • Author: Joey Hilty
Print Recipe

Description

Kind of like latkes but even easier to make.

Ingredients

Scale
  • 3 1/2 lb (about 10) Yukon gold potatoes, peeled and placed in cold water
  • Coarse salt
  • Freshly ground pepper
  • 1/4 cup clarified butter (for potatoes)
  • Crème fraîche
  • Chopped dill
  • Chopped chives
  • Trout roe

Instructions

  1. Preheat oven to 400 degrees. Shred potatoes on the large holes of a box grater. Wrap potatoes in a clean kitchen towel; squeeze out liquid. Place in a medium bowl; toss with salt and pepper.
  2. Heat half the butter in a 9- or 10-inch ovenproof nonstick sauté pan over medium-low heat. Spread the potatoes in pan evenly; press down with a spatula to flatten cake. Cook until the bottom is golden and turning crisp, about 18 minutes.
  3. Remove pan from heat. Invert cake onto a plate; slide back into pan. Return to heat, and spoon remaining butter around edges of pan. Cook until other side begins to get crisp, about 10 minutes, shaking pan several times to loosen.
  4. Transfer to oven until cooked through and tender in the center, about 12 minutes. Cut into wedges, and serve with a dollop of crème fraîche, a spoonful of trout roe, and as much herbage as possible.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe by Joey Hilty, The Vandal
Photography Dave Bryce
Styling Keith Recker

Subscribe to TABLE Magazine‘s print edition.

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